STRAWBERRY SOUFFLE
32 medium to large strawberries
1/2 cup sugar, divided use
8 egg whites
Pinch cream of tartar
3 tablespoons orange liqueur
Preheat oven to 350 degrees F.
Wash, trim and slice strawberries. Combine berries with 5 tablespoons sugar and cook over medium
heat until berries are soft, 8 to 10 minutes. Puree berry mixture in food processor and measure out 2 cups.
With a mixer or hand beater, beat egg whites until foamy. Add cream of tartar and slow beat in remaining 3 tablespoons of sugar until whites are stiff and shiny.
Mix the 2 cups of berry mixture with a little of the whites and orange liqueur, and then fold remaining whites into berries. Spoon into 3-quart souffl dish.
Bake in lower third of oven for 30 to 35 minutes. Do not open oven door for first 30 minutes or souffle might fall. Serve immediately.
Makes 6 servings
Adapted from source: Eating Well is the Best Revenge by Marian Burros
32 medium to large strawberries
1/2 cup sugar, divided use
8 egg whites
Pinch cream of tartar
3 tablespoons orange liqueur
Preheat oven to 350 degrees F.
Wash, trim and slice strawberries. Combine berries with 5 tablespoons sugar and cook over medium
heat until berries are soft, 8 to 10 minutes. Puree berry mixture in food processor and measure out 2 cups.
With a mixer or hand beater, beat egg whites until foamy. Add cream of tartar and slow beat in remaining 3 tablespoons of sugar until whites are stiff and shiny.
Mix the 2 cups of berry mixture with a little of the whites and orange liqueur, and then fold remaining whites into berries. Spoon into 3-quart souffl dish.
Bake in lower third of oven for 30 to 35 minutes. Do not open oven door for first 30 minutes or souffle might fall. Serve immediately.
Makes 6 servings
Adapted from source: Eating Well is the Best Revenge by Marian Burros
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